Corn, Tomato and Zucchini Soup with Basil

A light and healthy soup recipe brimming with all your favorite late summer vegetables. I’m a firm believer in eating soups all year around. Especially when the emphasis is on seasonal vegetables.

It’s a great way to take advantage of the abundance of zucchini and tomatoes overflowing your garden and flooding the markets. Besides, I don’t know of any rule that says you must eat soup piping hot. Lukewarm is fine.

The body of the soup is made of shredded zucchini with diced tomatoes and crisp corn all floating around in a sea of sweet basil with plenty of sauteed garlic and onion to give it a boost of flavor.

You can serve it with a sprinkle of Parmesan cheese and a slab of thick, crusty bread or enjoy the pure, wholesome flavors as is.

A light and healthy soup recipe brimming with all your favorite late summer vegetables.

INGREDIENTS:

1 large onion, minced

2 tablespoons olive oil

6 cloves garlic, minced

2 small or 1 large zucchini, shredded or diced

2 cups cored, seeded, chopped tomatoes

salt and fresh black pepper

4 cups vegetable or chicken broth

4 ears corn

1 teaspoon red wine, balsamic or white vinegar

1/2 cup fresh basil leaves, minced

Parmesan cheese, grated, for serving

INSTRUCTIONS:

In a large soup pot saute onion in oil over medium-low heat until tender and translucent. Add garlic and saute until fragrant. Add zucchini, tomatoes, 1/2 teaspoon salt and a few cracks of pepper, cook for about 10 minutes, stirring occasionally.

Meanwhile cut the corn from the cobs. Then turn the knife around and scrape the flat side of it against the cob to get the ‘milk’ from it. Add the broth and corn including two or three of the cobs snapped in half. Simmer for 5 to 10 minutes. Remove the cobs and stir in the vinegar and basil. Taste and re-season with salt and pepper if needed. Serve with Parmesan cheese and crusty bread.